loin back ribs with peach jalapeño glaze
Give your baby back ribs a sweet ‘n spicy kick with this deliciously addictive peach jalapeño glaze.
2 (1 ½ pound) Chairman’s Reserve® baby back pork ribs
½ cup apple juice, poured into a spray bottle
Cool Smoke Barbecue Rub:
½ cup turbinado sugar
¼ cup plus 2 tablespoons kosher salt
¼ cup chili powder
2 tablespoons smoked paprika
3 tablespoons ground cumin
2 teaspoons ground oregano
2 teaspoons cayenne pepper
1 tablespoon plus 1 teaspoon black pepper
1 tablespoon plus 2 teaspoons granulated garlic
1 tablespoon plus 2 teaspoons granulated onion
peach jalapeño glaze:
1 cup peach preserves
½ cup chicken or pork stock
¼ cup minced jalapeño (about one large jalapeño)
3 teaspoons Cool Smoke Barbecue Rub
2 teaspoons lemon juice
- In a medium bowl, mix all the Cool Smoke Barbecue Rub ingredients together thoroughly. Store in an airtight container until ready to use.
- An hour before you plan to cook the ribs, use a shaker to dust each rack evenly on both sides with ½ cup Cool Smoke Barbecue Rub (¼ cup per side).
- Heat the smoker to 275ºF. Alternatively, heat a grill to 275ºF using a 2-Zone setup, with 3 to 4 chunks of your favorite wood, in addition to the charcoal or gas.
- Place the ribs meat-side-up in the smoker, or on the cool side of a grill. Close the grill lid and cook 1 hour. After an hour, spray the ribs with apple juice and continue to cook for 1 hour spraying every 30 minutes.
- Cut 2 18×24-inch lengths of extra-heavy foil and set aside. When the ribs turn a reddish-brown mahogany color, transfer them from the grill and place each rack meat-side-down onto a piece of the foil. Wrap tightly, being careful not to puncture the foil.
- Place the foil-wrapped ribs, meat-side-down, back into the smoker, or on the cool side of the grill, and continue cooking 1 ½ to 2 hours, until tender. Open the foil package and use a skewer or a toothpick to check for tenderness.
- While ribs are on their final cooking time, add all the Peach Jalapeño Glaze ingredients into a saucepan and stir. Place over low heat and cover. Keep warm.
- Remove ribs from the foil, brush each rack with Peach Jalapeño Glaze, ¼ cup per side, and return them to the smoker (meat-side-up), or to the cool side of the grill, for 5 to 10 minutes to set the sauce. Watch them carefully so you do not burn the sauce.
- Serve warm with extra Peach Jalapeño Glaze on the side.
Recipe Courtesy of Pitmaster Tuffy Stone